US20110271690A1 - Machine for producing and dispensing liquid or semiliquid foodstuffs - Google Patents
Machine for producing and dispensing liquid or semiliquid foodstuffs Download PDFInfo
- Publication number
- US20110271690A1 US20110271690A1 US13/101,248 US201113101248A US2011271690A1 US 20110271690 A1 US20110271690 A1 US 20110271690A1 US 201113101248 A US201113101248 A US 201113101248A US 2011271690 A1 US2011271690 A1 US 2011271690A1
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- evaporator
- fluid
- machine
- coming out
- temperature
- Prior art date
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Links
- 239000007788 liquid Substances 0.000 title claims abstract description 24
- 239000012530 fluid Substances 0.000 claims abstract description 46
- 238000013021 overheating Methods 0.000 claims abstract description 39
- 239000000047 product Substances 0.000 claims description 42
- 241001125929 Trisopterus luscus Species 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000013067 intermediate product Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 3
- 235000015243 ice cream Nutrition 0.000 description 16
- 238000004364 calculation method Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000006071 cream Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000003507 refrigerant Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 4
- 235000019219 chocolate Nutrition 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000020166 milkshake Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000003363 Cornus mas Nutrition 0.000 description 2
- 240000006766 Cornus mas Species 0.000 description 2
- 230000003044 adaptive effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 101100365516 Mus musculus Psat1 gene Proteins 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Images
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
- F25B41/00—Fluid-circulation arrangements
- F25B41/30—Expansion means; Dispositions thereof
- F25B41/31—Expansion valves
- F25B41/34—Expansion valves with the valve member being actuated by electric means, e.g. by piezoelectric actuators
- F25B41/35—Expansion valves with the valve member being actuated by electric means, e.g. by piezoelectric actuators by rotary motors, e.g. by stepping motors
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
- F25B2500/00—Problems to be solved
- F25B2500/15—Hunting, i.e. oscillation of controlled refrigeration variables reaching undesirable values
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
- F25B2600/00—Control issues
- F25B2600/25—Control of valves
- F25B2600/2513—Expansion valves
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
- F25B2700/00—Sensing or detecting of parameters; Sensors therefor
- F25B2700/19—Pressures
- F25B2700/197—Pressures of the evaporator
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
- F25B2700/00—Sensing or detecting of parameters; Sensors therefor
- F25B2700/21—Temperatures
- F25B2700/2117—Temperatures of an evaporator
- F25B2700/21175—Temperatures of an evaporator of the refrigerant at the outlet of the evaporator
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
- Y02B30/00—Energy efficient heating, ventilation or air conditioning [HVAC]
- Y02B30/70—Efficient control or regulation technologies, e.g. for control of refrigerant flow, motor or heating
Definitions
- the present invention relates to a machine for producing and dispensing liquid or semiliquid products for use as food (or foodstuffs).
- the present invention without losing its general character, in particular relates to machines for producing and dispensing water-ices, sorbets, ice creams, soft ice-creams, shakes, cream, chocolate, yoghurts and the like and to machines for producing and preserving mixtures for ice-cream, chocolate, creams, sauces, soups and mixtures in general as well as similar products.
- these machines comprise a holding vat for a liquid base product, and a treatment circuit for the base product, so as to obtain said foodstuff.
- the latter can then be dispensed by means of suitable dispensers and/or preserved in a preservation tank.
- the treatment circuit may comprise, depending on the type of machine taken into account, a heat treatment system for cooling or heating the product, a whipping cylinder for maintaining the product to a given viscosity degree, mixing means for mixing the base product with an auxiliary product, such as a sauce, etc.
- the treatment circuit may comprise a heat-adjustment system for adjusting the temperature of the mixture being worked, the product to be supplied and/or possible intermediate products.
- the heat-adjustment system comprises a compressor, a condenser, an electronic expansion valve, and an evaporator.
- the expansion valve has the function of lowering the temperature of the liquid coming out of the condenser bringing it from the condensation temperature to the evaporation temperature through pressure lowering, thus enabling the refrigerant to feed the evaporator.
- Overheating occurs when saturated dry vapours are heated in such a manner as to increase their temperature, at a constant pressure. Overheating is therefore defined by the difference between the absolute temperature of the vapours and the saturation temperature corresponding to the pressure for the fluid in question.
- the thermostatic expansion valve must measure both pressure (and consequently the evaporation temperature) and temperature of the gases coming out of the evaporator and determine its opening degree as a function of the difference between these two values; this opening degree must grow on increasing of the difference.
- opening of the valve can be adjusted by three different pressures: the bulb pressure measuring the refrigerant temperature on coming out of the evaporator, to which the evaporation pressure and the spring pressure supplying the blocking effect and enabling overheating adjustment are to be added, being in opposition.
- the overheating degree of the vapour coming out of the evaporator affects the operation stability and energy efficiency in an opposite manner.
- an overheating increase involves an increase in the valve stability and a reduction in the overall yield of the heat-adjustment system.
- the expansion valve is an electronic expansion valve
- the mass flow is modulated through modification of the passage section of the valve by an electronic device. It is however necessary to define an appropriate control algorithm for adjusting the minimum stable overheating value depending on the thermal load.
- the refrigerating cycle duration is very short and thermal loads are not constant in time. This means that the system must be able to provide very strict regulations to allow the cycle to take place following the required temperature/pressure profiles. Should not this be the case, the foodstuff would not be worked in an appropriate manner and the quality of same would be adversely affected.
- Another aim of the invention is to make available a machine for producing and dispensing liquid or semiliquid foodstuffs, in which the heat-adjustment system is able to use its own evaporator in an efficient manner.
- FIG. 1 shows a block diagram of the machine in accordance with the present invention
- FIG. 2 is a schematic diagram of a curve characteristic of an evaporator used in the machine seen in FIG. 1 .
- the machine 1 first of all comprises a holding vat 2 for a liquid base product.
- the liquid base product can be liquid cream, a mixture of substances for ice-creams, shakes, water-ices or a syrup; generally, the liquid base product can be any liquid product used for production of a liquid or semiliquid finished foodstuff.
- the finished foodstuff by way of example only, can be water-ice, sorbet, ice-cream, soft ice-cream, liquid cream, yoghurt, yoghurt-ice-cream, mixture for ice-cream, chocolate, cream, sauce, soup, any mixture in general and similar products.
- the finished product can also be an ice-cream shake or milk shake; the term “ice-cream shake” or “milk shake” is understood as indicating any frozen foodstuff or “semifreddo” (ice-cream cake) of neutral taste, also defined as neutral ice-cream, whisked with a dressing syrup of the desired taste and possibly with added soft portions of fruit pulp or solid portions in the form of seeds and the like.
- vat 2 depending on requirements and the type of machine in which it is employed, in use can have a major extension in a horizontal or vertical direction; vat 2 can also consist of a box-shaped structure having at least one open side, or can consist of a substantially “closed” box-shaped structure.
- the machine 1 For obtaining the final product starting from the base product, the machine 1 comprises a treatment circuit 10 .
- the treatment circuit 10 in turn may comprise a heat-adjustment system 11 for cooling/heating the base product, the finished product and/or intermediate products; the heat-adjustment system 11 can also be such arranged as to keep the base product, finished product and/or intermediate products to a predetermined temperature.
- the heat-adjustment system 11 will be described in greater detail in the following.
- the treatment circuit 10 may comprise a dispensing device or an extruding whisking device, particularly if the finished product consists of whipped cream.
- the treatment circuit 10 may comprise a cooling and mixing unit 19 to mix the product and keep it to (or make it reach) a given temperature.
- the cooling and mixing unit 19 may comprise a whipping device 12 , in particular should the final product consists of ice-cream.
- stirrer 13 being part of said cooling and mixing unit 19 is provided; stirrer 13 is driven in rotation around its longitudinal axis so as to mix the product present in the whipping device according to a predetermined speed profile.
- Stirrer 13 can be mounted inside the whipping chamber of said whipping device 12 , for example.
- stirrer 13 can be mounted outside a cylindrical structure provided in a water-ice making device. In some embodiments stirrer 13 can be provided with a rotation shaft.
- the whipping device 12 has the task of maintaining the product in a creamy state even when the temperature of same is greatly reduced; more particularly, depending on the rotation speed of stirrer 13 , it is possible to combine the product with different air amounts, thus obtaining finished products of different creamy consistency.
- the treatment circuit 10 may comprise a mixing unit, particularly in case the final product consists of ice-cream shake or milk shake.
- the machine 1 further comprises dispensing means 30 suitably provided for enabling distribution of the finished product and preferably connected downstream of the treatment circuit 10 , and in particular downstream of the whipping device 12 .
- the dispensing means 30 may for example consist of nozzles or taps; the dispensing means 30 can be manually adjusted, or adjusted by suitable electronic control means cooperating with a sensor adapted to detect the dispensed amount of finished product, so as to determine the instant at which the dispensing means has to be automatically shut off.
- the machine 1 further comprises an electronic management unit 60 at least acting on a plurality of actuators for regulating and managing operation of same and consequently operation of machine 1 .
- the management unit 60 can be an electronic control card of known type, suitably designed for operation of machine 1 according to a preset program and therefore for obtaining the finished product starting from one or more base products.
- the treatment circuit 10 comprises a heat-adjustment system 11 .
- the heat-adjustment system 11 includes a thermal circuit 11 ′ provided with a compressor 11 a , a condenser 11 b , an electronic expansion valve 11 c and an evaporator 11 d .
- a thermal fluid 11 e circulates in the thermal circuit 11 ′.
- the task of compressor 11 a is to maintain the correct pressure in the thermal circuit 11 ′ so as to enable circulation of the thermal fluid.
- the condenser or gas cooler 11 b has the function of drawing heat from the thermal fluid, which heat is used for enabling the fluid to condense.
- the electronic expansion valve 11 c is interposed between condenser 11 b and evaporator 11 d .
- the expansion valve 11 c is designed to lower the temperature of the fluid coming out of condenser 11 b , bringing such a temperature from the condensing value to the evaporating value, through pressure lowering, so that the fluid can feed the evaporator 11 d.
- the evaporator or heat-exchanger 11 d is used for “producing the cold” and therefore cooling the base product, the finished product and/or intermediate products. This depends on which part of the machine 1 is thermally associated with evaporator 11 d , i.e. which part of the machine 1 is brought to a condition of carrying out a heat exchange with evaporator 11 d.
- evaporator 11 d can be thermally associated with the whipping device 12 , so that the foodstuff is maintained to a temperature low enough during the whipping step.
- the evaporator 11 d can be disposed close to or can face the whipping device 12 .
- the heat-adjustment system 11 is a refrigerating system, and the thermal fluid 11 e is a refrigerant.
- the fluid can be of the R-404A type.
- the different elements are disposed in the following order (diagrammatically shown in FIG. 1 ): compressor 11 a , condenser 11 b , expansion valve 11 c , evaporator 11 d .
- the thermal fluid 11 e flows following the direction indicated by arrows in FIG. 1 .
- the heat-adjustment system 11 further comprises a control unit 11 f , acting on the expansion valve 11 c .
- the control unit 11 f is configured for sending electric command signals S to the expansion valve 11 c , so as to regulate the passage section of the valve itself.
- the electronic expansion valve 11 c is provided with an electromechanical actuator, such as a stepping motor that, suitably powered, causes gradual movement of a closure member, thus defining the passage section of the valve itself. Therefore the command signals S will be conveniently addressed to said electromechanical actuator.
- an electromechanical actuator such as a stepping motor that, suitably powered, causes gradual movement of a closure member, thus defining the passage section of the valve itself. Therefore the command signals S will be conveniently addressed to said electromechanical actuator.
- control unit 11 f applies an algorithm of the predictive type capable of constantly tracking the load and at the same time making the overheating value stable.
- control unit 11 f starts the system, initialises the variables and determines the machine state.
- the machine state (previously set by an operator) can be of the “EXCELLENT” or of the “SPEED” type.
- the control unit 11 f carries out an appropriate setting of the parameters to be used. Further details concerning the two different machine states will be provided in the following.
- the control unit 11 f determines a main parameter SH representative of the instantaneous overheating of the thermal fluid 11 e coming out of evaporator 11 d.
- the main parameter SH is determined as a function of a difference between the temperature Tout of the fluid 11 e coming out of evaporator 11 d and the saturation temperature Tsat of the fluid 11 e coming out of said evaporator 11 d.
- the saturation temperature Tsat can be advantageously determined as a function of the pressure Pout of the fluid coming out of evaporator 11 d.
- the relation between Pout and Tsat can be defined by a prestored table, in which each Pout value is associated with a corresponding Tsat value.
- This table is conveniently obtained from the saturation curve of the refrigerating fluid used.
- the following table 1 practically shows a correspondence between Pout values and Psat values.
- the heat-adjustment system 11 can be provided with a first sensor 11 g adapted to detect a parameter representative of the pressure Pout of fluid 11 e coming out of evaporator 11 d . This detection carried out by the first sensor 11 g can therefore be used by the control unit 11 f for calculating the saturation temperature Tsat.
- the heat-adjustment system 11 further comprises a second sensor 11 h adapted to detect a parameter of the temperature Tout of fluid 11 e coming out of evaporator 11 d .
- This detection can therefore be used by the control unit 11 f for calculating the main parameter SH as above stated.
- the control unit 11 f further carries out determination of a reference parameter SHset, acting as a reference or “target” for overheating.
- the SHset value is the value that the instantaneous overheating should take to enable the (starting, intermediate or final) foodstuff to reach or keep the desired temperature.
- the reference parameter SHset is determined as a function of a predetermined value SHmin, and an auxiliary value DT.
- the predetermined value SHmin is a constant value fixed at the starting setting step of the heat-adjustment system 11 .
- SHmin can take a value included between 0 and 10. As for the other parameters to be examined in the following, this value can vary depending on the features and sizes of the machine's refrigerating plant.
- the auxiliary value DT depends on the variation in time of the temperature Tout of the fluid 11 e coming out of evaporator 11 d and the saturation temperature Tsat of the fluid 11 e coming out of said evaporator 11 d .
- the auxiliary value DT is calculated, at a given time instant, not only as a function of the value taken by Tout and Tsat at that instant, but also as a function of the behaviour that Tout and Tsat have had at previous time instants.
- the auxiliary value DT is determined as a function of a derivative relative to the time of a parameter depending on the temperature Tout of the fluid 11 e coming out of evaporator 11 d and the saturation temperature Tsat.
- the auxiliary value DT is determined as a function of a variation in time of an average between the temperature Tout of the fluid 11 e coming out of evaporator 11 d and the saturation temperature Tsat.
- the auxiliary value DT is determined as a function of a derivative relative to the time of an average between the temperature Tout and the saturation temperature Tsat.
- T _ Tsat _ + Tout _ 2 T ⁇ ( i + 1 ) _ ⁇ T ⁇ ( i ) _
- control unit 11 f carries out calculation of a moving average on 64 samples of the arithmetic mean as defined:
- control unit 11 f can perform a control operation on the obtained auxiliary value DT, checking inclusion of the same between a predetermined maximum value and a predetermined minimum value defining an acceptability range.
- control unit 11 f can carry out calculation of the reference parameter SHset.
- the latter can be calculated as a function of the sum between the predetermined SHmin value and the auxiliary value DT.
- SH set SH min ⁇ DT
- the reference parameter SHset (that can be also indicated as “overheating set”) is adjusted to the load and an attempt is made to minimise the difference between the measured/calculated values and the preset values.
- control unit 11 f carries out a comparison between them and, based on this comparison, generates said electric command signals S.
- control unit 11 f determines the parameters necessary for carrying out a control of the PID (Proportional-Integral-Derivative) type.
- proportional P is determined as the product of the error by the proportional gain:
- the proportional gain Pgain can for instance take a value included between 1/20 and 1/100.
- a control technique of the P 2 ID type is adopted.
- the control unit 11 f then calculates the proportional square term P 2 as the production of the proportional term P and its absolute value
- the integral gain Igain can for instance take a value included between 1/50 and 1/500.
- the control unit 11 f can then calculate the derivative term D as the product of the moving average of the error calculated as above stated by the derivative gain:
- the derivative gain Dgain can for instance take a value included between 0 and 5.
- control unit 11 f can perform a control step on the value of the calculated terms P, I and D, so as to check whether they fall within predetermined ranges. Should one term fall out of the bounds of the preset range, the value of this term can be imposed equal to the minimum or maximum acceptable values.
- control unit 11 f conveniently generates the command signals S for the electronic expansion valve 11 c for regulation of the passage section of same.
- each electrical command signal S is representative of a POS parameter indicative of the number of steps that the stepping motor included in the electronic valve 11 c must accomplish for regulating the passage section.
- the POS parameter can be determined as the sum of said proportional, integral and derivative terms:
- the control unit 11 f performs a control step on the calculated value of the POS parameter in order to check whether such a value falls within the limits of a predetermined range. If that is so, signal S is sent to the electronic valve 11 c ; if it is not so, the value of the POS parameter can be “constrained” to be equal to acceptable prestored maximum and minimum values.
- the stepping motor is moved depending on the value of the POS parameter incorporated by signal S. so as to define a new passage section for the fluid 11 e from condenser 11 b to evaporator 11 d.
- every 500 ms Tout and Pout are sampled and, depending on the processing operations performed by the control unit 11 f , the motor position may be updated through calculation of a new POS parameter and generation of a respective electric command signal S.
- four outputs of the control unit 11 f are used for actuation of the valve motor 11 c . These outputs can be of the NPN open-collector type, provided with recirculation diodes, one for each motor step (for instance, integrated circuits commercially identified as ULN2003 and ULN2803 can be used).
- the “common” terminal of the motor is advantageously connected to the positive terminal of the power.
- the motor of valve 11 c is a motor provided for receiving a 12 V power. For powering such a motor 500 mA direct current can be conveniently used, in case two phases are simultaneously and constantly fed.
- the starting magnitudes for carrying out the control technique according to the invention i.e. Tout and Pout
- the starting magnitudes for carrying out the control technique according to the invention are detected at the evaporator's exit 11 d , i.e. downstream of the heat exchange between evaporator 11 d and whipping device 12 .
- the herein described control algorithm can be advantageously used for adjustment of the heat conditions of the foodstuff during the whipping step.
- control unit 11 f can perform control operations also on the values obtained for parameters DT, P, I and/or D for checking whether the same belong to respective acceptability ranges.
- control unit 11 f can also be comprised in the above mentioned management unit 60 .
- the latter in fact, not only generally manages operation of the machine 1 , but can also be provided for control of the heat-adjustment system 11 as above described.
- the whipping cycle of a machine for producing liquid or semiliquid foodstuffs, and in particular for producing ice-cream has a duration of about ten minutes. During this period of time quick transients occur that can result in important temperature variations (i.e. of different degrees K) and therefore it is of the fundamental importance for the control algorithm to be able to manage them.
- the overheating set i.e. the reference value or “target” used for determining the error
- the overheating set is usually predetermined.
- the overheating set can be only adjusted by setting a calibration spring.
- the overheating set i.e. the reference parameter SHset
- value SHset is also determined as a function of a term (the auxiliary value DT) depending on the variation in time of Tout and Tsat.
- the control adjusts the reference parameter SHset to the heat-exchange conditions.
- the overheating set is increased when the temperatures vary quickly (i.e. when the slope of the characteristic curve is greater and therefore there is a greater heat exchange).
- the overheating set is reduced.
- the adjustment system allows the control to be adjusted to the thermal-load conditions during the “frost”: when temperatures go down more quickly (beginning of frost) the heat exchange is greater and a greater overheating set is maintained; when temperatures go down more slowly (end of frost), the heat exchange is smaller and a lower overheating set is maintained.
- the control unit 11 f When the machine is first started, the control unit 11 f carries out full closure of the electronic valve 11 c (520 steps) irrespective of the starting position of same and therefore defines the zero point. The time required for the operation is of 16.5 s. After this initialisation step, the control unit 11 f waits for the beginning of a whipping cycle and keeps valve 11 c in the closed position so as to also carry out the function of solenoid valve. The control unit 11 f operates on the valve (opening it and adjusting the opening degree thereof) only when compressor 11 a is active. In all the other functions of the machine, the control unit 11 f brings valve 11 c back to the zero point established at the first turning on.
- the obtained value is compared with an overheating set value (SHset) calculated as a function of the derivative in time of the mean temperature values out (Tout) of evaporator 11 d and the saturation values Tsat.
- SHset overheating set value
- the minimum overheating set is increased by a factor proportional to the derivative of the moving average (calculated on a time interval of 64 preceding samples equal to 64 s) of the arithmetic mean of Tsat and Tout.
- the overheating value that is obtained each second is the one that the control tries to reach by acting on the opening degree of the valve during the whole whipping cycle, irrespective of the features of the product contained in the cylinder (temperature, amount and consistency).
- SH measured overheating
- SHset calculated overheating
- the three control terms (P 2 , I and D) are defined, the sum of which gives back the opening position (expressed in number of steps) that valve 11 c must reach.
Abstract
Description
- The present invention relates to a machine for producing and dispensing liquid or semiliquid products for use as food (or foodstuffs).
- The present invention, without losing its general character, in particular relates to machines for producing and dispensing water-ices, sorbets, ice creams, soft ice-creams, shakes, cream, chocolate, yoghurts and the like and to machines for producing and preserving mixtures for ice-cream, chocolate, creams, sauces, soups and mixtures in general as well as similar products.
- As known, these machines comprise a holding vat for a liquid base product, and a treatment circuit for the base product, so as to obtain said foodstuff. The latter can then be dispensed by means of suitable dispensers and/or preserved in a preservation tank.
- The treatment circuit may comprise, depending on the type of machine taken into account, a heat treatment system for cooling or heating the product, a whipping cylinder for maintaining the product to a given viscosity degree, mixing means for mixing the base product with an auxiliary product, such as a sauce, etc.
- The treatment circuit may comprise a heat-adjustment system for adjusting the temperature of the mixture being worked, the product to be supplied and/or possible intermediate products.
- The heat-adjustment system comprises a compressor, a condenser, an electronic expansion valve, and an evaporator.
- The expansion valve has the function of lowering the temperature of the liquid coming out of the condenser bringing it from the condensation temperature to the evaporation temperature through pressure lowering, thus enabling the refrigerant to feed the evaporator.
- Operation of the expansion valve gives rise to the overheating phenomenon, which phenomenon must be suitably managed to enable correct heat adjustment of the foodstuff.
- Overheating occurs when saturated dry vapours are heated in such a manner as to increase their temperature, at a constant pressure. Overheating is therefore defined by the difference between the absolute temperature of the vapours and the saturation temperature corresponding to the pressure for the fluid in question.
- For this reason the thermostatic expansion valve must measure both pressure (and consequently the evaporation temperature) and temperature of the gases coming out of the evaporator and determine its opening degree as a function of the difference between these two values; this opening degree must grow on increasing of the difference. Operatively, opening of the valve can be adjusted by three different pressures: the bulb pressure measuring the refrigerant temperature on coming out of the evaporator, to which the evaporation pressure and the spring pressure supplying the blocking effect and enabling overheating adjustment are to be added, being in opposition.
- Upon increasing of the refrigerant overheating at the evaporator's exit, the excess of the bulb pressure on the suction pressure tend to move the valve from its seat, enabling a greater refrigerant passage, so as to maintain the temperature difference between the saturation point of the evaporator and the temperature at the exit constant.
- Generally, the relation between the valve opening and the overheating pressure is assumed as linear.
- The overheating degree of the vapour coming out of the evaporator affects the operation stability and energy efficiency in an opposite manner. In fact, for instance, an overheating increase involves an increase in the valve stability and a reduction in the overall yield of the heat-adjustment system.
- In the rearrangement of the equilibrium following introduction of disturbances (in terms of variation of the thermal load), under some operating conditions, the system can show an inability to recover a new stable equilibrium condition, characterised by the presence of cyclic oscillations (the so-called “huntings”) between two inefficient-operation states clearly affecting the performance of the machine, and therefore the quality of the supplied foodstuff.
- If the expansion valve is an electronic expansion valve, the mass flow is modulated through modification of the passage section of the valve by an electronic device. It is however necessary to define an appropriate control algorithm for adjusting the minimum stable overheating value depending on the thermal load.
- In fact, it is to be borne in mind that in applications relating to food production and in particular ice-cream production, the operating conditions are very particular: the refrigerating cycle duration is very short and thermal loads are not constant in time. This means that the system must be able to provide very strict regulations to allow the cycle to take place following the required temperature/pressure profiles. Should not this be the case, the foodstuff would not be worked in an appropriate manner and the quality of same would be adversely affected.
- Therefore in this context it is not possible either to apply the known heat-adjustment systems of the adaptive type (like that described in U.S. Pat. No. 5,966,950 or that described in U.S. Pat. No. 4,689,968 or yet that described in U.S. Pat. No. 5,782,103, or finally that described in U.S. Pat. No. 6,018,959, for example), or to apply equivalent systems like those described in EP1707903 that under these conditions would not be able to follow the system dynamics in a sufficiently quick manner. In fact it should be noted that known systems of the adaptive type for stabilising their reference value require transients of a duration of minutes, i.e. a duration of the same order of magnitude as the overall duration of a whipping cycle.
- Accordingly, it is an aim of the present invention to provide a machine for producing and dispensing liquid or semiliquid products for use as foodstuffs, in which the heat-adjustment system is able to adapt itself to the load variations in a sufficiently quick manner, in particular with reference to the whipping cycles.
- Another aim of the invention is to make available a machine for producing and dispensing liquid or semiliquid foodstuffs, in which the heat-adjustment system is able to use its own evaporator in an efficient manner.
- In accordance with the invention, the foregoing and further aims are achieved by a machine for producing and dispensing liquid or semiliquid foodstuffs comprising the technical features set out in one or more of the appended claims.
- The technical features of the invention, according to the aforesaid aims, can be easily found in the contents of the appended claims, and the advantages of same will be more apparent from the following detailed description given with reference to the accompanying drawings representing an exemplary and non-limiting embodiment thereof.
- In particular:
-
FIG. 1 shows a block diagram of the machine in accordance with the present invention; -
FIG. 2 is a schematic diagram of a curve characteristic of an evaporator used in the machine seen inFIG. 1 . - In accordance with the accompanying drawings, a machine according to the present invention has been generally identified with
reference numeral 1. - Referring to
FIG. 1 , themachine 1 first of all comprises aholding vat 2 for a liquid base product. - The liquid base product, by way of example only, can be liquid cream, a mixture of substances for ice-creams, shakes, water-ices or a syrup; generally, the liquid base product can be any liquid product used for production of a liquid or semiliquid finished foodstuff. The finished foodstuff by way of example only, can be water-ice, sorbet, ice-cream, soft ice-cream, liquid cream, yoghurt, yoghurt-ice-cream, mixture for ice-cream, chocolate, cream, sauce, soup, any mixture in general and similar products. The finished product can also be an ice-cream shake or milk shake; the term “ice-cream shake” or “milk shake” is understood as indicating any frozen foodstuff or “semifreddo” (ice-cream cake) of neutral taste, also defined as neutral ice-cream, whisked with a dressing syrup of the desired taste and possibly with added soft portions of fruit pulp or solid portions in the form of seeds and the like.
- Note that said holding
vat 2, depending on requirements and the type of machine in which it is employed, in use can have a major extension in a horizontal or vertical direction;vat 2 can also consist of a box-shaped structure having at least one open side, or can consist of a substantially “closed” box-shaped structure. - For obtaining the final product starting from the base product, the
machine 1 comprises atreatment circuit 10. Thetreatment circuit 10 in turn may comprise a heat-adjustment system 11 for cooling/heating the base product, the finished product and/or intermediate products; the heat-adjustment system 11 can also be such arranged as to keep the base product, finished product and/or intermediate products to a predetermined temperature. - The heat-
adjustment system 11 will be described in greater detail in the following. - The
treatment circuit 10 may comprise a dispensing device or an extruding whisking device, particularly if the finished product consists of whipped cream. Thetreatment circuit 10 may comprise a cooling andmixing unit 19 to mix the product and keep it to (or make it reach) a given temperature. For instance, the cooling andmixing unit 19 may comprise awhipping device 12, in particular should the final product consists of ice-cream. - Preferably, use of a
stirrer 13 being part of said cooling andmixing unit 19 is provided;stirrer 13 is driven in rotation around its longitudinal axis so as to mix the product present in the whipping device according to a predetermined speed profile. Stirrer 13 can be mounted inside the whipping chamber of saidwhipping device 12, for example. - In a different embodiment (not shown),
stirrer 13 can be mounted outside a cylindrical structure provided in a water-ice making device. In someembodiments stirrer 13 can be provided with a rotation shaft. - Specifically referring to production of ice-creams, the
whipping device 12 has the task of maintaining the product in a creamy state even when the temperature of same is greatly reduced; more particularly, depending on the rotation speed ofstirrer 13, it is possible to combine the product with different air amounts, thus obtaining finished products of different creamy consistency. - The
treatment circuit 10 may comprise a mixing unit, particularly in case the final product consists of ice-cream shake or milk shake. - The
machine 1 further comprises dispensing means 30 suitably provided for enabling distribution of the finished product and preferably connected downstream of thetreatment circuit 10, and in particular downstream of thewhipping device 12. - The dispensing means 30 may for example consist of nozzles or taps; the dispensing means 30 can be manually adjusted, or adjusted by suitable electronic control means cooperating with a sensor adapted to detect the dispensed amount of finished product, so as to determine the instant at which the dispensing means has to be automatically shut off.
- Preferably, the
machine 1 further comprises anelectronic management unit 60 at least acting on a plurality of actuators for regulating and managing operation of same and consequently operation ofmachine 1. - Practically, the
management unit 60 can be an electronic control card of known type, suitably designed for operation ofmachine 1 according to a preset program and therefore for obtaining the finished product starting from one or more base products. - As mentioned above, the
treatment circuit 10 comprises a heat-adjustment system 11. The heat-adjustment system 11 includes athermal circuit 11′ provided with acompressor 11 a, acondenser 11 b, anelectronic expansion valve 11 c and anevaporator 11 d. Athermal fluid 11 e circulates in thethermal circuit 11′. - The task of
compressor 11 a is to maintain the correct pressure in thethermal circuit 11′ so as to enable circulation of the thermal fluid. - The condenser or
gas cooler 11 b has the function of drawing heat from the thermal fluid, which heat is used for enabling the fluid to condense. - The
electronic expansion valve 11 c is interposed betweencondenser 11 b andevaporator 11 d. Theexpansion valve 11 c is designed to lower the temperature of the fluid coming out ofcondenser 11 b, bringing such a temperature from the condensing value to the evaporating value, through pressure lowering, so that the fluid can feed theevaporator 11 d. - The evaporator or heat-
exchanger 11 d is used for “producing the cold” and therefore cooling the base product, the finished product and/or intermediate products. This depends on which part of themachine 1 is thermally associated withevaporator 11 d, i.e. which part of themachine 1 is brought to a condition of carrying out a heat exchange withevaporator 11 d. - Advantageously,
evaporator 11 d can be thermally associated with thewhipping device 12, so that the foodstuff is maintained to a temperature low enough during the whipping step. By way of example, theevaporator 11 d can be disposed close to or can face thewhipping device 12. - Preferably, the heat-
adjustment system 11 is a refrigerating system, and thethermal fluid 11 e is a refrigerant. By way of example, the fluid can be of the R-404A type. - Preferably, along the closed
thermal circuit 11′, the different elements are disposed in the following order (diagrammatically shown inFIG. 1 ):compressor 11 a,condenser 11 b,expansion valve 11 c,evaporator 11 d. Thethermal fluid 11 e flows following the direction indicated by arrows inFIG. 1 . - The heat-
adjustment system 11 further comprises acontrol unit 11 f, acting on theexpansion valve 11 c. Thecontrol unit 11 f is configured for sending electric command signals S to theexpansion valve 11 c, so as to regulate the passage section of the valve itself. - Preferably, the
electronic expansion valve 11 c is provided with an electromechanical actuator, such as a stepping motor that, suitably powered, causes gradual movement of a closure member, thus defining the passage section of the valve itself. Therefore the command signals S will be conveniently addressed to said electromechanical actuator. - Advantageously, the
control unit 11 f applies an algorithm of the predictive type capable of constantly tracking the load and at the same time making the overheating value stable. - In greater detail, in the preferred embodiment the
control unit 11 f starts the system, initialises the variables and determines the machine state. By way of example, the machine state (previously set by an operator) can be of the “EXCELLENT” or of the “SPEED” type. Depending on the state in which the machine is, thecontrol unit 11 f carries out an appropriate setting of the parameters to be used. Further details concerning the two different machine states will be provided in the following. - The
control unit 11 f then determines a main parameter SH representative of the instantaneous overheating of thethermal fluid 11 e coming out ofevaporator 11 d. - Preferably, the main parameter SH is determined as a function of a difference between the temperature Tout of the fluid 11 e coming out of
evaporator 11 d and the saturation temperature Tsat of the fluid 11 e coming out of saidevaporator 11 d. - In other words, the following relation can be used:
-
SH=Tout−Tsat. - The saturation temperature Tsat can be advantageously determined as a function of the pressure Pout of the fluid coming out of
evaporator 11 d. - By way of example, with reference to the refrigerating fluid R-404A, the relation between Pout and Tsat can be defined by a prestored table, in which each Pout value is associated with a corresponding Tsat value. This table is conveniently obtained from the saturation curve of the refrigerating fluid used.
- The following table 1 practically shows a correspondence between Pout values and Psat values.
-
TABLE 1 T P −C. Bar −45 1.055 −44.5 1.08 −44 1.106 −43.5 1.132 −43 1.159 −42.5 1.186 −42 1.214 −41.5 1.242 −41 1.271 −40.5 1.3 −40 1.33 −39.5 1.36 −39 1.391 −38.5 1.422 −38 1.454 −37.5 1.487 −37 1.52 −36.5 1.553 −36 1.587 −35.5 1.622 −35 1.658 −34.5 1.693 −34 1.73 −33.5 1.767 −33 1.805 −32.5 1.843 −32 1.882 −31.5 1.922 −31 1.962 −30.5 2.003 −30 2.045 −29.5 2.087 −29 2.13 −28.5 2.174 −28 2.218 −27.5 2.263 −27 2.309 −26.5 2.355 −26 2.402 −25.5 2.45 −25 2.499 −24.5 2.548 −24 2.598 −23.5 2.649 −23 2.701 −22.5 2.753 −22 2.806 −21.5 2.86 −21 2.915 −20.5 2.97 −20 3.027 −19.5 3.084 −19 3.142 −18.5 3.2 −18 3.26 −17.5 3.32 −17 3.382 −16.5 3.444 −16 3.507 −15.5 3.571 −15 3.635 −14.5 3.701 −14 3.767 −13.5 3.835 −13 3.903 −12.5 3.973 −12 4.043 −11.5 4.114 −11 4.186 −10.5 4.259 −10 4.333 −9.5 4.408 −9 4.484 −8.5 4.561 −8 4.639 −7.5 4.718 −7 4.798 −6.5 4.879 −6 4.961 −5.5 5.044 −5 5.128 −4.5 5.213 −4 5.299 −3.5 5.386 −3 5.475 −2.5 5.564 −2 5.655 −1.5 5.746 −1 5.839 −0.5 5.933 0 6.028 0.5 6.124 1 6.222 1.5 6.32 2 6.42 2.5 6.52 3 6.622 3.5 6.726 4 6.83 4.5 6.936 5 7.043 5.5 7.151 6 7.26 6.5 7.371 7 7.482 7.5 7.595 8 7.71 8.5 7.826 9 7.943 9.5 8.061 10 8.18 10.5 8.301 11 8.424 11.5 8.547 12 8.672 12.5 8.798 13 8.926 13.5 9.055 14 9.186 14.5 9.318 15 9.451 15.5 9.586 16 9.722 16.5 9.859 17 9.999 17.5 10.139 18 10.281 18.5 10.425 19 10.57 19.5 10.716 20 10.864 20.5 11.014 21 11.165 21.5 11.317 22 11.472 22.5 11.627 23 11.785 23.5 11.944 24 12.104 24.5 12.266 25 12.43 25.5 12.596 26 12.763 26.5 12.932 27 13.102 27.5 13.274 28 13.448 28.5 13.623 29 13.801 29.5 13.979 30 14.16 - In the preferred embodiment the heat-
adjustment system 11 can be provided with afirst sensor 11 g adapted to detect a parameter representative of the pressure Pout of fluid 11 e coming out ofevaporator 11 d. This detection carried out by thefirst sensor 11 g can therefore be used by thecontrol unit 11 f for calculating the saturation temperature Tsat. - Preferably, the heat-
adjustment system 11 further comprises asecond sensor 11 h adapted to detect a parameter of the temperature Tout offluid 11 e coming out ofevaporator 11 d. This detection can therefore be used by thecontrol unit 11 f for calculating the main parameter SH as above stated. - The
control unit 11 f further carries out determination of a reference parameter SHset, acting as a reference or “target” for overheating. In other words, the SHset value is the value that the instantaneous overheating should take to enable the (starting, intermediate or final) foodstuff to reach or keep the desired temperature. In greater detail, the reference parameter SHset is determined as a function of a predetermined value SHmin, and an auxiliary value DT. - Preferably the predetermined value SHmin is a constant value fixed at the starting setting step of the heat-
adjustment system 11. - By way of example, SHmin can take a value included between 0 and 10. As for the other parameters to be examined in the following, this value can vary depending on the features and sizes of the machine's refrigerating plant.
- Preferably, the auxiliary value DT depends on the variation in time of the temperature Tout of the fluid 11 e coming out of
evaporator 11 d and the saturation temperature Tsat of the fluid 11 e coming out of saidevaporator 11 d. This means that the auxiliary value DT is calculated, at a given time instant, not only as a function of the value taken by Tout and Tsat at that instant, but also as a function of the behaviour that Tout and Tsat have had at previous time instants. - In other words, the auxiliary value DT is determined as a function of a derivative relative to the time of a parameter depending on the temperature Tout of the fluid 11 e coming out of
evaporator 11 d and the saturation temperature Tsat. - More particularly, the auxiliary value DT is determined as a function of a variation in time of an average between the temperature Tout of the fluid 11 e coming out of
evaporator 11 d and the saturation temperature Tsat. - In greater detail, the auxiliary value DT is determined as a function of a derivative relative to the time of an average between the temperature Tout and the saturation temperature Tsat.
- By way of example, for determining the auxiliary value DT it is possible to do as follows.
- First an average is calculated on four samples, for instance at 1 ms intervals, of the temperature values Tout and Tsat (determined as above described). Then the mean temperature value is updated with a new value calculated:
-
- In the preferred embodiment, the last value of the average temperature is discarded. Therefore the
control unit 11 f carries out calculation of a moving average on 64 samples of the arithmetic mean as defined: -
- Then calculation of the derivative relative to the time of the value calculated in the preceding passage is carried out:
-
- At this point the auxiliary value DT can be calculated:
-
DT=dT MovAvg ·Dg - Note that Dg is a gain term set during the programming step. By way of example the gain term Dg can take values in the order of 10.
- Advantageously, the
control unit 11 f can perform a control operation on the obtained auxiliary value DT, checking inclusion of the same between a predetermined maximum value and a predetermined minimum value defining an acceptability range. - Once the auxiliary value DT has been determined, the
control unit 11 f can carry out calculation of the reference parameter SHset. The latter can be calculated as a function of the sum between the predetermined SHmin value and the auxiliary value DT. - By way of example, therefore the following relation can be adopted:
-
SHset=SHmin−DT - In this way the reference parameter SHset (that can be also indicated as “overheating set”) is adjusted to the load and an attempt is made to minimise the difference between the measured/calculated values and the preset values.
- Once the above mentioned main parameter SH and reference parameter SHset have been determined, the
control unit 11 f carries out a comparison between them and, based on this comparison, generates said electric command signals S. - In greater detail, the
control unit 11 f calculates the error obtained as the difference between the main parameter SH and reference parameter SHset: -
E=SH−SHset - Then updating of the array of errors is carried out:
-
E(i)←E(i+1) - Depending on the hitherto calculated magnitudes, the
control unit 11 f determines the parameters necessary for carrying out a control of the PID (Proportional-Integral-Derivative) type. - In particular, the term proportional P is determined as the product of the error by the proportional gain:
-
P=E·Pgain - The proportional gain Pgain can for instance take a value included between 1/20 and 1/100. Preferably, a control technique of the P2ID type is adopted.
- The
control unit 11 f then calculates the proportional square term P2 as the production of the proportional term P and its absolute value |P|, so as to obtain a value equal to the square of value P and also having the sign of the same term P: -
P 2 =P·|P| - Note that use of the square term P2 is advantageous for carrying out the load variations in an accurate and reliable manner.
- In addition, use of the term P2 reduces the influence of the proportional term under given error values, avoiding the valve to be uselessly moved when in the vicinity of the overheating set.
- Vice versa, above certain error values, use of the term P2 enables a greater adjustment speed relative to the normal term P, so that the relative slowness in reading the outgoing temperature Tout can be compensated for, so that it is possible to face danger situations more readily, such as the gas tendency to reach the compressor in a liquid state.
- Then determination of the integral term is carried out. To this aim, the
control unit 11 f initially generates and then updates a variable defined as “error accumulator”. The increase is defined by the error calculated in the current cycle: -
Eacc(i)=Eacc(i−1)+E - Calculation of the integral term can therefore be performed as the product of the error accumulator by the integral gain:
-
I=Eacc·Igain - The integral gain Igain can for instance take a value included between 1/50 and 1/500.
- The
control unit 11 f preferably also carries out calculation of the derivative term. To this aim, the moving average is calculated on 16 samples of the error: -
- Calculation of this type of average is advantageous in terms of filtering of the disturbances.
- The
control unit 11 f can then calculate the derivative term D as the product of the moving average of the error calculated as above stated by the derivative gain: -
D=E MovAvg ·Dgain - The derivative gain Dgain can for instance take a value included between 0 and 5.
- Advantageously, the
control unit 11 f can perform a control step on the value of the calculated terms P, I and D, so as to check whether they fall within predetermined ranges. Should one term fall out of the bounds of the preset range, the value of this term can be imposed equal to the minimum or maximum acceptable values. - Depending on the proportional, integral and derivative terms, calculated as above stated as a function of the error (i.e. depending on the difference between true overheating and “target” overheating), the
control unit 11 f conveniently generates the command signals S for theelectronic expansion valve 11 c for regulation of the passage section of same. - Preferably, each electrical command signal S is representative of a POS parameter indicative of the number of steps that the stepping motor included in the
electronic valve 11 c must accomplish for regulating the passage section. - In particular, the POS parameter can be determined as the sum of said proportional, integral and derivative terms:
-
POS=P 2 +I+D - Preferably, before signal S incorporating the POS parameter is sent to the
electronic valve 11 c, thecontrol unit 11 f performs a control step on the calculated value of the POS parameter in order to check whether such a value falls within the limits of a predetermined range. If that is so, signal S is sent to theelectronic valve 11 c; if it is not so, the value of the POS parameter can be “constrained” to be equal to acceptable prestored maximum and minimum values. - Once the
electronic expansion valve 11 c receives the command signal S, the stepping motor is moved depending on the value of the POS parameter incorporated by signal S. so as to define a new passage section for the fluid 11 e fromcondenser 11 b toevaporator 11 d. - By way of example, the command signal S can consist of a series of pulses supplied to one or more steps of the motor for rotating the latter. The duration of a pulse for rotating the motor by one step can be equal to TP=32 ms+/−10%, for example.
- Preferably, every 500 ms Tout and Pout are sampled and, depending on the processing operations performed by the
control unit 11 f, the motor position may be updated through calculation of a new POS parameter and generation of a respective electric command signal S. Preferably, for actuation of thevalve motor 11 c four outputs of thecontrol unit 11 f are used. These outputs can be of the NPN open-collector type, provided with recirculation diodes, one for each motor step (for instance, integrated circuits commercially identified as ULN2003 and ULN2803 can be used). The “common” terminal of the motor is advantageously connected to the positive terminal of the power. Preferably, the motor ofvalve 11 c is a motor provided for receiving a 12 V power. For powering such a motor 500 mA direct current can be conveniently used, in case two phases are simultaneously and constantly fed. - Taking into account the above description, it is possible to see that the starting magnitudes for carrying out the control technique according to the invention (i.e. Tout and Pout) are detected at the evaporator's
exit 11 d, i.e. downstream of the heat exchange betweenevaporator 11 d andwhipping device 12. This means that the herein described control algorithm can be advantageously used for adjustment of the heat conditions of the foodstuff during the whipping step. - In the preferred embodiment, the
control unit 11 f can perform control operations also on the values obtained for parameters DT, P, I and/or D for checking whether the same belong to respective acceptability ranges. - If one of these parameters would not belong to the provided range, the value of this parameter could be imposed as equal to the maximum or minimum value of the range.
- Note that the
control unit 11 f of theheat adjustment system 11 has been described as a single device capable of performing a series of calculations and operating steps. By way of example, thecontrol unit 11 f will be able to be made as a suitably programmed processor associated with themachine 1. Clearly, thiscontrol unit 11 f can also be obtained through different electronic devices suitably associated with each other and suitably connected to themachine 1. - It should be also noted that the
control unit 11 f can also be comprised in the above mentionedmanagement unit 60. The latter, in fact, not only generally manages operation of themachine 1, but can also be provided for control of the heat-adjustment system 11 as above described. - In the light of the above, the advantages offered by the proposed solution can be clearly identified. In fact, the whipping cycle of a machine for producing liquid or semiliquid foodstuffs, and in particular for producing ice-cream, has a duration of about ten minutes. During this period of time quick transients occur that can result in important temperature variations (i.e. of different degrees K) and therefore it is of the fundamental importance for the control algorithm to be able to manage them.
- As regards efficiency, it is necessary to use the whole surface of
evaporator 11 d at best, without returns of fluid in the liquid state tocompressor 11 a. These requirements can be met by an overheating following the course of the load ofevaporator 11 d. - In the systems of known type, the overheating set, i.e. the reference value or “target” used for determining the error, is usually predetermined. For instance, in case of a thermostatic valve, the overheating set can be only adjusted by setting a calibration spring. In the present invention, on the contrary, the overheating set (i.e. the reference parameter SHset) dynamically changes as the temperature varies according to the above described algorithm. In particular, value SHset is also determined as a function of a term (the auxiliary value DT) depending on the variation in time of Tout and Tsat.
- The advantages of this type of solution can be evaluated by considering the characteristic curve of the evaporator used, representing the ideal overheating course for a given heat exchange Q (i.e. for a given thermal load). This curve is diagrammatically shown in
FIG. 2 . - Through the auxiliary value DT the temperature variation in time is taken into account and then the different heat exchange of the evaporator. Consequently the control adjusts the reference parameter SHset to the heat-exchange conditions. In other words, the overheating set is increased when the temperatures vary quickly (i.e. when the slope of the characteristic curve is greater and therefore there is a greater heat exchange). On the contrary, when the temperatures vary more slowly, the overheating set is reduced.
- Therefore, the adjustment system according to the present invention allows the control to be adjusted to the thermal-load conditions during the “frost”: when temperatures go down more quickly (beginning of frost) the heat exchange is greater and a greater overheating set is maintained; when temperatures go down more slowly (end of frost), the heat exchange is smaller and a lower overheating set is maintained.
- In addition, another advantage results in that it is possible to adapt the adjustment to the different types and amounts of mixtures introduced into the whipping cylinder: in case of minimum mixture amounts, temperatures go down quickly and the gain of the simple integral term (used in systems of known type) could be insufficient for ensuring an appropriate speed in the valve closure; the overheating set is then increased so as to raise the value of errors (calculated as the difference between measured overheating and overheating set) and compensate for the relative slowness of the integral.
- When the machine is first started, the
control unit 11 f carries out full closure of theelectronic valve 11 c (520 steps) irrespective of the starting position of same and therefore defines the zero point. The time required for the operation is of 16.5 s. After this initialisation step, thecontrol unit 11 f waits for the beginning of a whipping cycle and keepsvalve 11 c in the closed position so as to also carry out the function of solenoid valve. Thecontrol unit 11 f operates on the valve (opening it and adjusting the opening degree thereof) only whencompressor 11 a is active. In all the other functions of the machine, thecontrol unit 11 f bringsvalve 11 c back to the zero point established at the first turning on. - On starting of the compressor, the
control unit 11 f, due to thefirst sensor 11 g and thesecond sensor 11 h, samples, at each second, the temperature values (Tout) and pressure values (Pout) of the fluid 11 e coming out of the evaporator. From the measured pressure value Pout it is obtained the corresponding saturation temperature value Tsat (value obtained from the saturation curve of the refrigerating fluid) and the overheating SH is calculated as the difference between the temperature on coming out of the evaporator Tout and the saturation temperature Tsat (SH=Tout−Tsat). The obtained value is compared with an overheating set value (SHset) calculated as a function of the derivative in time of the mean temperature values out (Tout) ofevaporator 11 d and the saturation values Tsat. Practically, at each sampling instant of these temperatures, the minimum overheating set is increased by a factor proportional to the derivative of the moving average (calculated on a time interval of 64 preceding samples equal to 64 s) of the arithmetic mean of Tsat and Tout. - The overheating value that is obtained each second is the one that the control tries to reach by acting on the opening degree of the valve during the whole whipping cycle, irrespective of the features of the product contained in the cylinder (temperature, amount and consistency). Depending on the deviation between measured overheating (SH) and calculated overheating (SHset), the three control terms (P2, I and D) are defined, the sum of which gives back the opening position (expressed in number of steps) that
valve 11 c must reach. - On turning on of the compressor the
control unit 11 f limits opening ofvalve 11 c to a predetermined maximum value. By means of the first andsecond sensors electronic valve 11 c is determined (expressed through the POS parameter and sent to theelectronic valve 11 c through the command signal S). - The maximum value initially established is ignored only if overheating SH goes below a predetermined value, and the adjustment technique applied by the
control unit 11 f becomes the same as described for the “SPEED” cycle.
Claims (15)
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ITMI2010A000811A IT1400573B1 (en) | 2010-05-06 | 2010-05-06 | MACHINE FOR THE PRODUCTION AND DISTRIBUTION OF LIQUID OR SEMILIQUID FOOD CONSUMPTION PRODUCTS |
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US20110271690A1 true US20110271690A1 (en) | 2011-11-10 |
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EP (1) | EP2385329B1 (en) |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
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US20150216201A1 (en) * | 2013-03-14 | 2015-08-06 | Pw Stoelting, L.L.C. | Automatic frozen food product vending machine |
US9259016B2 (en) | 2013-03-14 | 2016-02-16 | Pw Stoelting, L.L.C. | Automatic frozen food product vending machine |
US20160338377A1 (en) * | 2015-05-18 | 2016-11-24 | Ali S.P.A. - Carpigiani Group | Method for making ice cream |
US9835360B2 (en) | 2009-09-30 | 2017-12-05 | Thermo Fisher Scientific (Asheville) Llc | Refrigeration system having a variable speed compressor |
USD834092S1 (en) | 2016-01-07 | 2018-11-20 | The Vollrath Company, L.L.C. | Frozen food product vending machine |
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US10072876B2 (en) | 2009-09-30 | 2018-09-11 | Thermo Fisher Scientific (Asheville) Llc | Refrigeration system having a variable speed compressor |
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US10816243B2 (en) | 2009-09-30 | 2020-10-27 | Thermo Fisher Scientific (Asheville) Llc | Refrigeration system having a variable speed compressor |
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US10188128B2 (en) | 2013-03-14 | 2019-01-29 | The Vollrath Company, L.L.C. | Automatic frozen food product vending machine |
US9259016B2 (en) | 2013-03-14 | 2016-02-16 | Pw Stoelting, L.L.C. | Automatic frozen food product vending machine |
US11166475B2 (en) | 2013-03-14 | 2021-11-09 | The Vollrath Company, L.L.C. | Automatic frozen food product vending machine |
US11019834B2 (en) | 2013-03-14 | 2021-06-01 | The Vollrath Company, L.L.C. | Automatic frozen food product vending machine |
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USD834092S1 (en) | 2016-01-07 | 2018-11-20 | The Vollrath Company, L.L.C. | Frozen food product vending machine |
USD881277S1 (en) | 2016-01-07 | 2020-04-14 | The Vollrath Company, L.L.C. | Frozen food product vending machine |
US11127241B2 (en) | 2018-03-05 | 2021-09-21 | The Vollrath Company, L.L.C. | Delivery door for automatic frozen food product vending machine |
CN110432373A (en) * | 2018-05-02 | 2019-11-12 | 艾力集团有限责任公司-卡皮贾尼 | Method for making the machine of liquid or semi-liquid food products and operating the machine |
Also Published As
Publication number | Publication date |
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EP2385329A2 (en) | 2011-11-09 |
EP2385329A8 (en) | 2011-12-21 |
ITMI20100811A1 (en) | 2011-11-07 |
ES2641019T3 (en) | 2017-11-07 |
US9518769B2 (en) | 2016-12-13 |
CN102318887A (en) | 2012-01-18 |
EP2385329A3 (en) | 2011-12-28 |
EP2385329B1 (en) | 2017-07-12 |
IT1400573B1 (en) | 2013-06-14 |
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